{"id":2393,"date":"2010-06-18T09:14:32","date_gmt":"2010-06-18T16:14:32","guid":{"rendered":"https:\/\/shescookin.com\/?p=2393"},"modified":"2011-08-14T11:00:31","modified_gmt":"2011-08-14T18:00:31","slug":"from-pale-to-perfection","status":"publish","type":"post","link":"https:\/\/shescookin.com\/from-pale-to-perfection\/","title":{"rendered":"From pale to perfection!"},"content":{"rendered":"
Are you trying for a more plant-based diet? \u00a0Want to include more veggies but grow weary of salads? \u00a0The abundance of fresh produce at the farmer’s market looks so inviting but always ends up mushy in the crisper drawer? Look no further than your back yard, patio, or balcony!<\/p>\n
Its grill season, not only here in So Cal, but all across the nation – so grill those colorful orbs of goodness! There’s no easier or better way to cook vegetables and it brings out the flavors like no other method. Fire-blackened and seasoned with its own juices, the high heat of grilling caramelizes the plant sugars and evaporates much of the moisture that can result in the limp tasteless vegetables that we’ve all experienced .\u00a0You can turn pale to perfection in minutes! Minimal prep time: washing, slicing, slather on some olive oil mixed with the juice of a lemon or lime and a teaspoon of your favorite dried seasoning (or a few tablespoons of chopped fresh herbs if you picked some up at the market or from your herb garden).<\/p>\n